Dosa Pancakes

If you are looking to add more fermented foods into your daily diet, this easy dosa pancake recipe is for you! It is fermented before cooking and you can pair it with either sweet or savoury additions! This dosa is made with millet instead of the traditional rice for a healthier swap. This recipe came to us from Manasa in the Gut Health Guru’s Facebook Group!

Ingredients:

- 2 cups millet

- 1 cup urad bean lentil (without the skin)

Method:

Wash your 2 cups of millet and 1 cup urad bean lentil then soak them in water for 8 hours. Make sure to add extra water because this mixture will double in size!
Drain the water from the soaked lentil and millet mixture and then grind into a fine paste using fresh water. The consistency should not be very watery but make sure to add enough water to grind the mixture easily as a paste.
Leave the batter to ferment (in a slightly deep vessel because it may grow!) overnight or up to 36 hours (depending on the weather) You will notice tiny bubbles over top.
There might also be a sour smell and taste to the batter but this is normal. Once it is fermented, it is ready to use or you can store the batter in the fridge.
Add a pinch of salt to the batter and add water if you need to adjust the consistency to spreadable thickness.
Heat a flat pan or crepe pan until really hot (make sure the pan is seasoned) and pour a ladleful of batter. Spread it in a circular motion on the pan. Drizzle a few drops of oil at the sides and centre. Cook until golden in color, turn it on the other side and cook the other side for about a minute. Once done, fold /roll and serve with any addition of your choice! For a sweet addition we recommend rhubarb jam or fermented pears and figs. And for a savoury addition we recommend this salmon kefir cheese spread!